Beef & Zucchini Ragu

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 230.6
  • Total Fat: 10.7 g
  • Cholesterol: 58.3 mg
  • Sodium: 329.2 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 19.6 g

View full nutritional breakdown of Beef & Zucchini Ragu calories by ingredient
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Introduction

From Giant Food magazine May 2019. This is just the sauce part. Full recipe name is Fusilli with Quick Veggie-Beef Ragu. From Giant Food magazine May 2019. This is just the sauce part. Full recipe name is Fusilli with Quick Veggie-Beef Ragu.
Number of Servings: 6

Ingredients

    1 Tbsp Minced Garlic
    20 oz Beef, 90% Lean Ground Beef from Sirloin
    1 tbsp Extra Virgin Olive Oil
    2 medium Zucchini
    .5 cup, chopped Onions, raw
    794 gram(s) Redpack Crushed Tomatoes in puree
    2 tsp Chef Meg's Italian Seasoning

Tips

1. The recipe says to shred the zucchini coarsely. In the future I'd prefer a fine shred.
2. I would also add the zucchini after browning the beef so it's easier to get a good browning on.


Directions

Shred the zucchini.
Heat oil. Add beef, garlic, onion, and zucchini. Season with salt & pepper. Cook 5-7 minutes until beef is mostly and zucchini is tender, breaking up beef with the back of a spoon.
Stir in the tomatoes and Italian seasoning. Cover, reduce heat, and cook on high uncovered about 8 minutes, stirring occasionally.



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